Let’s have a look at what fans have said about this slow cooker macaroni and cheese over at Food Network:
This is hands down my entire family’s favorite macaroni and cheese recipe. Every family get together I am asked to make this. Only thing I changed about this recipe was the amount of eggs; I use two rather than three. If I double the recipe (which I almost always have to) I use four eggs. Also, I own 4 crockpots and they all seem to cook slightly different. After an hour and half, I always check on mine and then about every 20-25 minutes after that.
Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn’t quite 2 cups)
4 tablespoons (1/2 stick) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Instructions:
Boil the macaroni in a saucepan in plenty of water for about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Add drained macaroni, stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Quick Tip: Add chili powder for a special flavor!
Thanks to the Food Network and Paula Deen for this deliciously creamy slow cooker meal.
